Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 1/2 cup almond flour * 1/2 cup coconut flour * 1/3 cup maple syrup or any other liquid sweetener of choice * 1/3 cup melted coconut oil * 1 tbsp nut butter of choice (I used homemade peanut butter) * 1/3 cup chocolate chips * 1 tsp vanilla extract * 1/4 tsp salt Filling * 1 cup soaked cashews * 1/2 cup coconut cream * 1 tsp vanilla extract * Pinch of salt * Dairy-free chocolate melted * crushed roasted nuts for topping Method Method 1. Start with the base: Melt the coconut oil and mix in the liquid sweetener, nut butter, vanilla, and salt. 2. Into the wet ingredients add the almond flour and the coconut flour, chocolate chips, and mix well, press into square molds of choice, and place in the fridge to set. 3. For the filling, place all of the ingredients into a high-speed blender and blend until smooth, pour on top of the cookie dough base, and place in the freezer to set once again. 4. Once set, remove, and drizzle with melted dairy-free chocolate and roasted crushed nuts. Photo Gallery Hope you love this delicious recipe, I’m addicted to cookie dough! M*
Apple butterscotch malva puddding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250g whole wheat flour 1/3 cup almond flour 1/2 cup coconut sugar or brown sugar 1 1/2 tsp baking powder pinch of salt 1/2 cup plant milk 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken) 1 tbsp apricot jam 1/4 cup coconut oil 1 tsp vanilla extract 1 cup peeled and sliced apples (optional) Butterscotch sauce 200 ml coconut cream or full-fat coconut milk 1/4 cup coconut sugar 1/2 cup vegan caramel (recipe on site-link in bio*) sub with golden syrup or sugar 1 tsp vanilla essence 1/2 tsp corn starch or potato protein Pinch of salt Method 1. Mix the flour, almond flour, baking powder, and salt then set aside. 2. Whisk the milk, apple cider vinegar, and vanilla essence. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil. 3. Mix the wet into the dry, add the baking soda and mix well, then smear a round tart base with coconut oil or non-cooking spray. 4. Pour the batter into the mold and decorate the top with the apples, smear with extra melted coconut oil and sprinkle on some extra coconut sugar. 5. Bake for 20 minutes until brown on top and then pour over the sauce after the pudding has cooled slightly. 6. Pour the sauce over little by little until the pudding has soaked it all up, serve the pudding lukewarm with vegan custard and ice cream. Butterscotch sauce 1. Place all the sauce ingredients in a saucepan and bring to a simmer until the sauce starts to thicken slightly. 2. Keep lukewarm until the pudding has baked and pour the sauce on top. 3. Set a little bit of the sauce on the side for serving. Photo Gallery Hope you love this recipe just as much as we do, it’s such a fabulous SA twist! M*
Apple pie tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Fluffy wholesome pancakes 3/4 cup nutty wheat or whole wheat flour of choice 3/4 cup cake flour 1 1/2 tsp baking powder 1 tsp baking soda pinch of salt 1 1/4 cup plant-based milk (I used soy) 1 tbsp apple cider vinegar 1/4 cup melted coconut oil 2 tbsp liquid sweetener like agave, golden syrup ect. 1 tsp vanilla extract Apple pie filling 3 medium pink lady apples washed and cubed 1 tbsp coconut oil 1/3 cup treacle sugar or coconut sugar 1 tsp ground cinnamon pinch of salt Extra’s Pecans Whipped coconut cream Method 1. Place the nutty wheat in a bowl and sift in the cake flour, add in the baking powder, baking soda and the salt. 2. In another bowl mix together the milk, apple cider vinegar, melted coconut oil, sweetener and the vanilla. 3. Let it curdle for 5 minutes before adding in to the flour mixture, mix well until there are no lumps 4. Let the batter sit for another five minutes before heating up 1 tsp coconut oil in a pan. 5. Add 2-3 dollops of the batter to make a big pancake and fry for 3-5 minutes on each side until bubbles start to form and the pancake starts to brown . 6. Once the pancakes are done, start by adding another dollop of coconut oil to the warm pan, add in the diced pink lady apple and fry for three minutes or so before adding in the sugar, pinch of salt and the cinnamon. 7. Fry a few minutes more until caramelised, remove from the heat and serve with the pancake formed like tacos, add dollops chilled coconut cream, pecans and extra sugar on top. Photo Gallery Hope you love these delicious fluffy pancakes with this unforgettable filling! M*
Edamame kiwi broccoli salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups broccoli florets blanched in some salt water 1/2 cup diced @zesprikiwifruit kiwi (smooth yellow one- leave the skins on) 1 cup diced apple of choice 1 cup shelled edamame beans 1/2 cup diced brown dates 1/3 cup chopped roasted walnuts 1/4 cup diced red onion Salad dressing 1/3 cup vegan mayonnaise 1/4 cup dijon mustard, 1 tbsp cashew or almond butter 1/4 cup honey/agave 1/4 cup nut oil like sesame/ walnut or peanut oil 1-2 tbsp lemon juice salt and pepper to taste. Method 1. Mix the salad ingredients and the. Drench in the salad dressing. Leave to marinade a bit and serve with edible flowers and extra dressing and roasted walnuts. Salad dressing: 1. Mix and set aside until serving time. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Double chocolate banana bread muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 4 over ripe bananas * 1/4 cup olive oil * 1 cup coconut cream * 1 tbsp apple cider vinegar * 1 tbsp vegan chocolate spread * 1 tsp vanilla extract * 1/4 cup coconut sugar, agave or any other liquid sweetener of choice * 1/2-3/4 cup self-raising flour * 1 cup whole wheat flour * 1 1/2 tsp baking soda * 1 1/2 tsp baking powder * 1/3 tsp salt * 1 tsp cinnamon * 1/2 cup dairy free chocolate * 1/2 vegan chocolate spread *roasted chopped hazelnuts Method 1. Preheat the oven to 180 degrees Celsius. 2. Mash the bananas, add in the olive oil, coconut cream or coconut milk, apple cider, vegan chocolate spread, coconut sugar or agave and the vanilla extract. 3. Sift the flours, baking soda, baking powder, cinnamon, and salt together, add this into the wet ingredients and then add in the vanilla. 4. Scoop the banana bread batter 3/4 of the way in to paper lined muffin cups, add a tea spoonful of the vegan chocolate spread on top, and then the chocolate square. 5. Place the muffins in the oven and leave to bake for 25-30 minutes until beautifully risen, remove to cool from then oven before serving. 6. Store in an aright container for up to two days, these muffins freeze really well too. Photo Gallery Hope you love these moorish chocolate muffins! M*
Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup all purpose flour* spooned and levelled 1/4 cup almond flour 1/2 cup vegan margarine 3/4 cup packed light brown sugar or coconut sugar 1 tsp vanilla extract 1 tbsp cashew ButtaNutt nut butter 1/2 tsp salt 1/2 cup mini chocolate chips Filling 1 1/2 cup soaked cashews (soak overnight in water-drain before blending) 1/3 cup cashew ButtaNutt nut butter 1/3 cup plant-based milk (oat milk) 1 tbsp vanilla extract 1/4 cup liquid sweetener of choice Pinch of salt 1/3 cup non-dairy chocolate chips Method 1. In a bowl cream together the vegan margarine and the sugar until light and fluffy, stir in the cashew butter and vanilla extract. 2. Fold in the sifted all purpose flour, almond flour, salt and the chocolate chips and mix until smooth. 3. Prepare a square baking tin lined with parchment paper, press half of the cookie batter in to the tin, smoothing out with the back or the spoon. 4. Blend the filling ingredients until smooth and then pour on to the first layer of the cookie dough base, add a few choc chips and leftover cookie dough on to the filling and freeze again for an hour or so until set. 5. Once set add the final layer of the cookie dough, smooth out, add choc chips on top and freeze again. 6. Once frozen remove from the tin, slice in to squares and enjoy. Photo Gallery Hope you love this recipe, its a sure favourite way to enjoy cookie dough* M*
Peanut butter swirl brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 150g spelt flour (see various other suggestions in notes) 50 all-purpose flour 1 tbsp potato starch 1/3 cup cacao powder 1 1/2 tbsp baking powder 100g non-dairy dark chocolate melted 1/4 cup coconut oil 1/2 cup coconut sugar 1/2 tsp salt 1/2 cup chocolate chips Peanut butter swirl 1/2 cup crunchy or smooth peanut butter 1/4 cup agave or maple syrup 1/4 cup coconut oil Method 1. Preheat oven to 175 Degrees Celsius. 2. Mix together the flours, potato starch, cacao powder, baking powder, and salt.In another bowl melt the chocolate and add in the coconut oil, and mix well until there are no lumps, whisk in the coconut sugar.3. Pour the chocolate into the flour mixture and mix well until there are no lumps. 4. For the peanut butter layer, melt the coconut oil and add this to the peanut butter and the maple syrup and mix well.Scoop the brownie batter in to a baking paper lined square tin off choice and smooth out. 5. Pour the peanut butter layer on to the brownie layer and swirl, sprinkle on some chocolate chips and place in the oven to bake for 15-18 minutes. 6. Let the brownies cool completely before slicing and serving with a scoop of ice cream. Photo Gallery Hope you love these delectable brownies! M*
Nut butter Skewers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients Skewers 1 1/2 cup water (more if needed) 1 cup semolina 1/2 cup chickpea flour 1 heaped tbsp nutritional yeast Sauce 1/3 cup macadamia 1-2 cup honey or any other liquid sweetener 1 tbsp lemon juice 1/4 tsp smoked paprika 1/4 tsp ground cumin 1-2 tbsp boiling water to smooth it out Pinch of salt Serving Roasted Baby eggplants Roasted Patty pans Cous cous Fresh herbs for serving Method Method 1. Place the skewer ingredients in a bowl and add in the water, start to cook over medium heat until it starts to thicken, whisk well until there are no lumps, pour in to square tin/mould of choice and place to set in the fridge until set. 2. Cook the vegetables in the oven or stove top with olive oil, salt and pepper 3. Remove the semolina « tofu » slice and place on skewer sticks, dress with some olive oil, salt and pepper and fry or bake for 10-15 minutes. 4. Dress with some or the sauce and let it cook for another 3 minutes or so, serve the skewers with the vegetables, extra sauce and some couscous. Photo Gallery Hope you love this recipe, its a wonderful home made faux meat alternative! M*
Spicy ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Spicy Ramen Broth: 1 tbsp coconut oil 1 small red onion diced 2 cloves of garlic, finely chopped 1 cm cube of ginger, finely chopped 1 heaped tbsp miso paste of choice 1 tbsp marmite or vegetable broth cube 1/4 cup smooth unsweetened peanut butter 1 tbsp soy sauce 1 tbsp chilli sauce of choice 3 tbsp lime juice 4 cups of water 1 cup full fat coconut milk Method 1. Start by making the broth by frying the red onion and garlic, and ginger in coconut oil until fragrant. 2. Add in the rest of the broth ingredients and let it simmer for 10 minutes or so before adding in the ramen noodles. 3. Cook until al denté or desired cooking texture. 4. Add the bok choy 3-4 minutes in to the broth to cook before serving the ramen with the rest of the ingredients. 5. Add a dollop of chilli sauce and coconut milk on top and enjoy. Le Creuset Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
White bean chilli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2x 400g canned chickpeas drained and washed 2x 400g cannelloni beans drained and washed 2x 400g butter beans drained and washed 2 cup full-fat cups coconut milk 2 cups vegetable stock (more if needed) 1 tbsp lemon juice 1 tsp sugar 1 medium red onion diced 1 1/2 tsp ground cumin 1 1/2 tsp ground smoked paprika 1 1/2 tsp ground coriander 1/2 tsp ground ginger 1 tsp cinnamon 1/2-1 tsp chilli power 2 crushed garlic cloves Olive oil for frying Fresh cilantro for serving Dried chilli for serving Extra coconut milk for serving Tortilla chips for serving Diced avocado for serving Vegan Corn bread for serving Method 1. Preheat the Cerise cast iron pot and add a few dollops of olive oil, add in the diced onion, garlic, cumin, paprika, coriander and the ginger and fry until fragrant. 2. Add in the beans and fry for 3-5 minutes before adding in the coconut milk, sugar, lemon juice and the stock. 3. Place on the lid and let the chilli simmer for 10-15 minutes before serving with the fresh cilantro, avocado, tortilla chips, extra coconut milk and vegan corn bread! Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
